1767 Tasting Notes

Comfort tea in lieu of that tub of vanilla confetti frosting that’s unattended in the cupboard…

K S

Is it back, or is this old stash?

gmathis

Last of the old stash, but it’s back.

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What’s left of these leaves at my house is in the “slurp it before it passes on” category…but still not a bad morning tea. Since the leaves are losing steam, I used plenty and steeped long, and it’s still smooth and mild. No milk. Do you use milk with your keemuns?

TheTeaFairy

Hahaha! I’ve been sipping a lot on «slurp it before it passes on» category myself lately!
I rarely put milk in anything… I think most keemuns I’ve tried would handle milk very well, definitely breakfast tea. But I prefer having mine au naturel :-)

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Nothing like sitting in front of the computer doing analytical left-brain things all day, then coming home and spending the evening milking what’s left of the other side to write creative kids’ activities. I am squoze dry. (The creative stuff is the most fun; wish I didn’t have to save it for the dregs of the day.)

And because the cookies mysteriously disappeared while I was at work—two dozen whittled down to two, this is the dessert I’m trying to perk myself up with. It’s not a bad little rooibos, Charlie Brown; it just needs a little love, a small cup, and the bag left in throughout. Not sure I’m getting much chocolate out of it, but it’s still OK for a dessert/nightcap.

Ellyn

Long days can be hard -- but good tea makes it better!

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Unless you are a huge stevia fan, it is so sweet and so prominent here, it needs taming down. In this case, 1 bag Sweet Harvest Pumpkin, 1 bag Darvilles of Windsor English Breakfast (strong dark stuff) and a little milk. Now it makes a decent October wake-upper.

TeaBrat

I agree, it is sickeningly sweet. ick!

Tea Sipper

Stevia overload on this one.

gmathis

I’ve got some Adagio pumpkin pie that is older than I can count but still has a little flavor left to it; that may be another plausible toner-downer.

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Appreciating this one again. Takes milk OK (there are sugar cookies fresh out of the oven; milk just had to be part of the equation), but I think it is at its best unaltered.

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drank Laoshan Black by Verdant Tea
1767 tasting notes

Just one addition to previous comments…I don’t think you can ruin this. Was slow to tend to it this morning and it just got caramellier. Mmmmmmm. Made Monday morning bearable.

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drank Chance Combinations by Custom
1767 tasting notes

Long Sunday and I am worn out. Kid wrangling in the morning followed by a run to the nursing home to check on Mom followed by a run to the farm to do some running/fetching/carrying for tired and arthritic Dad. (Fun side note—Mom’s nursing home gets therapy miniature ponies. They bring ’em to the rooms like dogs!)

Couple all that with a really poorly-thought-out speed lunch at Long John Silver’s…ugh…I need tonickin’. So I steeped a strong infusion of chickweed and stirred in a spoonful of Pappy’s sassafras concentrate. The sassafras is a good mask for the chickweed—its pretty barky flavored, and between the two compounds, I am good for stomach ailments, arthritis, high blood pressure, and scurvy.

Nicole

Therapy ponies!!??!!! How awesome.

gmathis

Her other favorite is “Pretty Nails Day;” volunteers come by and do shiny manicures. I’m grateful for the people who are able to invest their time to do such small kind things.

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drank Laoshan Black by Verdant Tea
1767 tasting notes

I’ve already enjoyed this a couple of times thanks to Terriharplady, but can’t find where I’ve noted exactly how much I’ve enjoyed it. Could it be because there’s a cat sitting on my hands that makes it a little difficult to type? (Yes, he’s still sleeping outside…breakfast date.)

The Verdant description for this one is caramels melting on your tongue. Perfect characterization. Big and rich taste. This morning, added a little half-and-half, which doesn’t hurt, but it’s already creamy enough on its own.

Terri HarpLady

Glad you like it! :)

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drank An Ji Bai Cha by Tao Tea Leaf
1767 tasting notes

As with most sipdowns, there’s just one pinch more leaf than you really need for a full cup, but you dump it in anyway…in doing so, the mineral background referred to in the tea description really stands out. I keep thinking it tastes a little like a silver spoon.

Enjoying it with my feet up for an after-dinner gloat. Actually made a plausible facsimile of restaurant Chicken Balsamico without trashing the kitchen or sustaining major grease burns. Score (a rare) one for the kitchen incompetent. http://www.carinos.com/chefsblog/post/2009/09/24/Chicken-Balsamico-Carinos-Recipes-for-the-Home-Cook.aspx

Nicole

That sounds like a tasty dinner!

gmathis

Hard to believe that there isn’t any other seasoning on the meat except a little salt/pepper. The balsamic kind of carmelizes. Was yummy.

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Bio

Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.

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Southwest Missouri

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